Indonesia Sumatra Mandheling G1

Origin

• 🇮🇩 Indonesia

Tasting notes

Character

• Comforting
  20

Fresh roasted in Kuala Lumpur — 300g whole beans ship within 24 hours. Best enjoyed 1–2 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. 100% specialty arabica. Dark Chocolate, Herbal & Spice — A Classic Wet-HulledWet-hulledIndonesian method (giling basah) where parchment is stripped while the seed is still wet, then dried bare. Gives the earthy, spicy, heavy-bodied profile classic to Sumatra. Sumatra Indonesia Sumatra Mandheling G1 is a full-bodied medium roast from the Mandailing region of North Sumatra. Processed by Indonesia's signature wet-hulled method ( giling basah ), it delivers deep dark chocolate, herbal and spice notes with palm-sugar sweetness and very low acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. — a perfect way to start the day. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Chocolate · Herbal · Spice Full-bodied and low in acidity, with dark chocolate up front, a herbal-spice finish and palm-sugar sweetness. Coffee Details Origin Indonesia Region Mandailing, North Sumatra VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Catimor & TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Processing Wet Hulled (Giling Basah) Altitude 1,200–1,400 masl Roast Level Medium Tasting Notes Chocolate · Herbal · Spice About This Coffee The Mandailing region of North Sumatra is famous for giling basah , the wet-hulled process unique to Indonesia. Because the parchment is hulled while still moist, Sumatran coffee develops its signature deep bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., low acidity and earthy, spicy character. After pulping, the beans rest overnight in their own mucilage, are washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly., then dried only briefly before hulling at high moisture. This lot is “triple picked” — sorted and cleaned three times — for a clean, defect-free G1 grade. The result is a rich, comforting cup with dark chocolate, herbal spice and a full, syrupy mouthfeel. How to Brew Indonesia Sumatra Mandheling Espresso 1 : 1.8 — 18g in, 36g out, 28–35s Filter 1 : 11 — 18g coffee, 250ml water at 93°C Grind finer for espresso, coarser for filter. A robust coffee that also shines with milk. How Much Coffee Is in a Bag? Each 300g bag brews around 20 cups (≈ RM2.25 per cup) of rich, full-bodied coffee. Frequently Asked Questions What is wet-hulled (giling basah) coffee? It is Indonesia's traditional process where parchment is hulled while still moist. It gives Sumatran coffee its h